why is a raven like a writing desk?

While we may never have the answer to that riddle, I can tell you why a lawyer is like an avocado if you like. Well, maybe not like exactly, but they (lawyers and avocados) share the same word in French. An avocat is a lawyer in the masculine and the “berry” (yes it is, actually) that we eat in the feminine. So…

Today I want to share a soup recipe that will probably take you less time to make than you are spending reading my rambling musings. Yup, fast, easy, no cook, and awfully good for summer. Mmmm…

A friend made this and shared the recipe (and some of the soup!) with me. I’ve pared her recipe down even further and I like it fine.

The one thing I will warn you, though, is that avocados oxidize, so even with the lemon juice in this soup it will go brownish on you if you don’t eat it all the first day. You can avoid this by either finishing it (not hard to do) or storing it (as you would pesto, for example), with plastic wrap right on the surface of the actual soup in the container to keep air from hitting it.

Or, you can just stir the brown part in and not worry about it… that’s what I do (grin)

You can make this in a medium sized mixing bowl or right in the container you plan to serve it from. No power tools are required, although if you have a stick (immersion) blender and you want your soup really creamy, feel free to have at it!

Dice enough avocado to make 1 cup and set aside. In a container, mash the rest of the avocado. Add back the diced portion, add the lemon juice and stir gently to combine. Stir in the buttermilk. Add enough regular milk to achieve a thick but drinkable consistency. Stir in the remaining ingredients and chill, covered.

Seed and chop the pepper. Set aside. Scoop the avocado flesh into a container and mash. Add the lemon juice and stir well to combine. Stir in the buttermilk. Add enough regular milk to achieve a thick but drinkable consistency. Stir in the remaining ingredients (including the pepper) and chill, covered tightly.

If you chill the avocado ahead the soup will actually be ready once everything is combined – no further chilling necessary.

I used green pepper. If you use red, you could keep some aside to dress the soup for color. You could also use cilantro or even basil or other herbs, but I do love dill. Mmmm…

If you can’t get buttermilk (which is sort of like plain kefir if that helps) you could probably use a combination of yogurt and light cream. And I think you could make it with rice or soy or “other” milk as well for a vegan (or kosher) version.

Ooh they both sounds fantastic! And now you’ve remidned me of a recipe have tucked away somewhere for a sweet avoacdo mousse dessert. In Spanish, a lawyer is an “abogado” but avocado is “aguacate” – very confusing, I get them mixed up often 😉